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Baked blushing bruschetta with Rembrandt cheese


This bruschetta is delicious when served warm. It is perfect as a starter.

Serves 2

Preparation Time: 5 minutes
Cooking time: 5 minutes


2 large, thick slices country bread
2 tbsp green olive tapenade
100 g / 3½oz Rembrandt cheese, sliced
8 thin slices of chorizo or salami
small handful watercress leaves
olive oil for drizzling


  1. Pre-heat grill. Toast one side of the bread slices until golden. Place un-toasted side up on a baking sheet and spread with olive tapenade. Top each with slices of Rembrandt cheese and chorizo and finish with a little more tapenade.
  2. Place under the grill until melted and bubbling hot.
  3. Top with peppery watercress leaves, drizzle with a little olive oil and serve straight away.

Cook's Tips

  • Use the filling ingredients to make a tasty enclosed toasty or panini.
  • Don’t like olives? Spread thick caramelised onion chutney on the bread and simply top with Rembrandt cheese
  • Roast baby vine or cherry tomatoes with a drizzling of olive oil and serve on top of melting Rembrandt bruschetta.



Extra matured with
a rich flavour




Sweet tasting, rich
fully ripened




Delicate taste, with
less fat & salt


Frans Hals

Frans Hal

Extra matured
goat's cheese